Maillard Reaction in an Intermediate Moisture Model Food System

중간수분식품 모델계에서의 마이야르 반응에 관한연구

  • Kim, Yun-Ji (Department of Food Engineering, Yonsei University) ;
  • Choi, Hyeong-Taeg (Department of Food Engineering, Yonsei University) ;
  • Yu, Ju-Hyun (Department of Food Engineering, Yonsei University) ;
  • Oh, Doo-Hwan (Department of Food Engineering, Yonsei University)
  • 김윤지 (연세대학교 식품공학과) ;
  • 최형택 (연세대학교 식품공학과) ;
  • 유주현 (연세대학교 식품공학과) ;
  • 오두환 (연세대학교 식품공학과)
  • Published : 1987.04.01

Abstract

An intermediate moisture model food system was used to investigate the effects of water activity (Aw), temperature, pH and polyethyleneglycol (PEG) on the Maillard reaction. The initial molar ratio of glucose to lysine was varied from one half to four. The maximum Maillard reaction was obtained from an initial glucose/lysine molar ratio of approximately three. The rate of Maillard reaction showed a maximum in the range of water activity of a normal intermediate moisture food. 'the model food system was prepared to hold water activity range of 0.47-0.84 and the samples were held at various temperatures. The maximum browning rate occurred at an Aw value of approximately 0.89 at $40^{\circ}C$ and $60^{\circ}C$, 0.74 at $30^{\circ}C$ and 0.67 at $20^{\circ}C$, respectively. The Arrhenius activiation energies for nonenzymatic browning pigment production were 18.03, 15.18 and 9.90 Kcal/mole for the sample with Aw 0.84, 0.74 and 0.67. When the pH of the model system was increased, a significant increase in the browning reaction was observed. On the inhibitive effects of PEG, the higher degree of polymerization, the more inhibition of browning reaction.

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